Braised red cabbage

Braised red cabbage

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 small red cabbage
45g butter
1 tablespoon vinegar
1 onion, finely chopped
2 apples, peeled and cut into thick slices
1 tablespoon sugar
salt and freshly ground pepper

Method

  1. Cut the cabbage in quarters, remove the hard cores, and cut the cabbage into fine shreds. Melt the butter in a heavy-based saucepan that has a tight-fitting lid. Add the shredded cabbage, vinegar, onion, apples and sugar. Season with the salt and pepper. Cover the pan and simmer for 1–1 1/2 hours, stirring every now and then. Check for moisture during the cooking and add a little water if the cabbage is starting to catch. Serve hot.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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